Demi Chef - Chinese Cuisine

RESPONSIBILITIES

• Passes on knowledge of cooking to the Commis.
• Checks and improves on food quality and presentation in the section.
• Assists the Sous Chef and Chef De Partie in all matters regarding the section.
• Fully responsible for the food hygiene and cleanliness in the section.
• Maintain accurate Hygiene and HACCP records in full compliance with regulatory requirements
• Responsible for controlling, coordinating and participating in the activity of all Kitchen personnel engaged in cooking and preparing food.
• Ensure that all the food prepared and served is according to the standards set by the Executive Chef.
• To ensure a high standard of cleanliness throughout the entire kitchen.
• Suggest new ideas for set up and display.
• Ensure that standard recipe is followed and understood.
• Discuss daily activity with other station supervisor whenever necessary.
• Brief the staff if any policy is changed or discuss the daily operation with the Chef de Partie.
• Perform duty common to all service associates and other duties as may be assigned by management.

• Completion of a recognized culinary apprenticeship or professional chef training programme.
• Minimum of 2 years experience as Demi Chef of a larger operation in a five-star international hotel chain or equivalent fine dining establishment
• Demonstrated proficiency in reading and interpreting recipes with comprehensive knowledge of cooking techniques, food preparation, and culinary standards
• Professional-level communication and interpersonal skills with the ability to work effectively within a structured kitchen hierarchy